Claudia Roden on the magic of Mediterranean cooking | The Sunday Times Magazine

You don’t need to have any of Claudia Roden’s books in your kitchen — you don’t even need to know her name — to have felt her influence. If you have ever opened a jar of rose harissa, sat down to a plate of grilled aubergine with yoghurt and tahini, or scattered pomegranate seeds over a bulgur wheat salad, it is the 84-year-old food writer you have to thank. There’s barely a Yotam Ottolenghi recipe that doesn’t owe her a debt in some form or another.

“My most copied recipes are probably baba ghanoush and hummus,” Roden tells me from her north London kitchen before checking herself. “Well, not mine, but I was the first person to bring them here.”

Indeed she was. Her Book

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